Health Alert: The Hidden Dangers of Traditionally Smoked Meats Revealed by Expert

WARSAW, Poland – Dr. Karolina Kowalczyk, a food technology engineer and clinical dietitian, has issued a warning regarding the consumption of traditionally smoked meats, citing the presence of harmful compounds that can pose significant health risks. In a recent video, Dr. Kowalczyk explained that traditional smoking methods often lead to the formation of polycyclic aromatic hydrocarbons (PAHs), including carcinogenic substances such as benzo[a]pyrene, chrysene, benzo(b)fluoranthene, and benzo(a)anthracene. Dr. Kowalczyk, who has conducted extensive laboratory research, including analyzing nearly 450 kg of traditionally smoked meats, emphasized that while these products offer desirable color, aroma, taste, and texture, they also accumulate these dangerous chemicals. "These compounds are carcinogenic, teratogenic, mutagenic, and unfortunately, in the long term, can cause immense health problems with very high intake," she stated. For those who smoke meats at home, Dr. Kowalczyk advises careful attention to the quantity of brine and sodium nitrite used. She also recommends ensuring that the meat is merely smoked, not heavily charred. Ultimately, she urges consumers to limit the frequency and portion sizes of traditionally smoked products. "It is worth knowing and remembering that such smoked meats are simply not healthy," she concluded.